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Roasted Eggplant Dip/ Baba ghanoush
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This charred eggplant and tahini dip is known as baba ghanoush to some, and mutabal to others. Whatever you call it, it is arguably one of the most delicious and easy ways to enjoy eggplant. We suggest serving with fresh flatbread or other bread. This recipe has been adapted from Yasmin Khan's cookbook, Zaitoun: Recipes from the Palestinian Kitchen.
Servings
4-6 people
Servings
4-6 people
Roasted Eggplant Dip/ Baba ghanoush
Print Recipe
This charred eggplant and tahini dip is known as baba ghanoush to some, and mutabal to others. Whatever you call it, it is arguably one of the most delicious and easy ways to enjoy eggplant. We suggest serving with fresh flatbread or other bread. This recipe has been adapted from Yasmin Khan's cookbook, Zaitoun: Recipes from the Palestinian Kitchen.
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. Heat your grill or oven to its highest temperature. Pierce each eggplant several times with a fork and place them on a baking sheet (or directly on the grill if using one). Grill/roast for 45-60 minutes, turning them 1-2 times throughout, and until the skins have charred and begun to collapse.
  2. When eggplants are cooked, remove them from the oven and slice them with a sharp knife lengthwise to speed up the cooling process. Once cooled, scoop out the flesh and chop it coarsely.
  3. Place eggplant, garlic, tahini, lemon juice, salt, pepper, and 1 tablespoon olive oil in a bowl. Stir well and mash any firm pieces of eggplant that remain with a fork.
  4. Cover bowl and let rest for 1 hour to allow the flavors to come together. Taste after dip has set, and add any additional lemon juice or salt to taste. Garnish with finely chopped parsley and a generous drizzle of olive oil.
  5. Serve with fresh flatbread/pita, another kind of bread, or chopped vegetables for dipping.
Recipe Notes

This recipe has been adapted from Yasmin Khan's recipe for mutabal in her cookbook, Zaitoun: Recipes from the Palestinian Kitchen

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